From the Publisher: Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamatio…
From the Publisher: Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamatio…
Contemporary and imaginative interpretations of Native American cuisine, including lighter, healthier, and more nutritious versions of traditional recipes
As recent years have witnessed a strong interest in the cultural representation of the culinary, ranging from analyses of food representation in film and literature to cultural readings of recipes, menus, national cuisines and celebrity chefs, the study of food narratives amidst…
A global slurp: naengmyeon noodles -- Food for the ancestors: jeon pancakes -- Two colonizations and three migrations: grilling galbi -- A taste of diversity: the bibimbap rice bowl
"Simple street foods like hot dogs, tacos, and dumplings hold worldwide appeal. In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to ever…
In this encyclopedia, two experienced world travelers and numerous contributors provide a worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos.
"It is well known that ancient Greek comedy is interested in food and wine; many plays conclude with a feast. Further, they were produced at festivals of Dionysus where eating and drinking took place. This book explains the importance of food to comedy: it was a medium through w…
"An exploration of the many facets of the global history of Jewish food when Jews struggled with, embraced, modified, or rejected the foods and foodways which surrounded them, from Renaissance Italy to the post-World War II era in Israel, Argentina and the United States"
"The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary hab…